Trish’s Seasonal Kitchen: Fresh fruits of summer

Long about the middle of July, when the first local peaches come in and the berries ripen, it’s time to think about making a sweet treat with these local, seasonal delicacies. This recipe for peach cobbler is my “go to” favorite for peaches and whatever berries may be ripe for the picking in my garden. Peach Melba pie shows off peaches and raspberries for a dessert that will win raves. Since both zucchini and blueberries are plentiful this month, why not combine them in blueberry zucchini bread? Try it sliced cold or toasted and spread with cream cheese for breakfast.

Peach Cobbler

4-5 tab. butter or margarine

3 cups sliced fresh peaches*

1 cup sugar, divided

1/4 tsp. cinnamon, optional

3/4 cup flour

3 tab. wheat germ or oat bran, optional

1/4 tsp. salt

2 tsp. baking powder

1/2 cup milk

1 tsp. vanilla

Melt butter in 1 ½ quart baking dish and set aside. Combine peaches, ½ cup sugar and cinnamon; set aside. Make a batter by combining remaining ingredients in order given; mix well. Pour batter into the baking dish on top of the butter. Do not stir. Add peaches and do not stir. Bake at 350 for about 45 minutes or until dough in middle is no longer raw (test with knife). Serve warm with ice cream.

*Can use blackberries, blueberries or raspberries in place of all or part of the peaches.

Peach Melba Pie

4 cups fresh peaches - peeled, pitted and sliced

1 cup fresh raspberries

3/4 cup white sugar

3 tab. all-purpose flour

1 tsp. cinnamon

Pastry for a two crust pie

2 tab. butter, cut into pieces

1 tab. granulated sugar

Preheat oven to 400 degrees. Drain off any excess liquid from peaches and toss with berries, sugar, flour and cinnamon. Gently toss with sugar, flour, and cinnamon. Line a pie pan with crust, and pour in peach mixture. Dot with butter, and top with remaining crust. Cut vents in top crust, and sprinkle with sugar. Bake 45 minutes in the preheated oven, until crust is golden brown.

Blueberry Zucchini Bread

3 eggs, lightly beaten

1 cup vegetable oil

1 tab. vanilla extract

2 1/4 cups white sugar

2 cups shredded zucchini

3 cups all-purpose flour

1/2 tsp. salt

1 tsp. baking powder

1/4 tsp. baking soda

1 tab. ground cinnamon

1 pint fresh blueberries

Preheat oven to 350 degrees. Lightly grease 4 mini-loaf pans. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans. Bake 40-50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.